Quick & Tasty Pan Seared Hidden Spice Kebab for a Sizzling Meal
Pan Seared Hidden Spice Kebab
Today on TACKRECIPE, we are diving into the rich, aromatic world of the Pan-Seared Hidden Spice Kebab—a dish infused with bold and unexpected flavors. This kebab variation brings together a blend of classic and secret spices that enhance the juiciness of the meat while creating an irresistible crust when pan-seared. Originally inspired by Middle Eastern and South Asian cuisines, this recipe ensures that every bite bursts with deep, smoky flavors. With minimal cooking time, these kebabs are perfect for a quick yet indulgent meal that pairs well with flatbreads, dips, or a fresh salad.
Ingredients:
- 500g ground lamb or beef
- 1 small onion, finely grated
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon garam masala
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped mint
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for pan-searing)
- Wooden skewers (if shaping into kebab sticks)
Prepare the mixture
Begin by selecting a large mixing bowl to ensure you have enough space to combine all ingredients evenly. Add 500g of ground lamb or beef, ensuring that the meat has enough fat content (at least 15%) for juicy kebabs. Next, finely grate one small onion and squeeze out any excess liquid using a fine mesh strainer or cheesecloth—this helps to prevent the mixture from becoming too wet and breaking apart during cooking. Add the grated onion to the bowl. Peel and mince three cloves of garlic and grate one tablespoon of fresh ginger, then incorporate both into the meat mixture. The garlic and ginger provide warmth and depth, intensifying the spice profile.
In a separate small bowl, mix together your spice blend:
🟢1 teaspoon ground cumin (for an earthy aroma)
🟢1 teaspoon ground coriander (to add a citrusy note)
🟢½ teaspoon smoked paprika (for a hint of smokiness)
🟢½ teaspoon ground cinnamon (for subtle warmth)
🟢½ teaspoon garam masala (for complexity)
🟢½ teaspoon cayenne pepper (optional, for heat)
🟢½ teaspoon black pepper
🟢1 teaspoon salt
Sprinkle the spice mixture evenly over the meat. Add 2 tablespoons each of finely chopped cilantro and mint for freshness, followed by 1 tablespoon of lemon juice to balance the richness of the meat. Using your hands or a sturdy spoon, mix everything thoroughly. Knead the mixture for about 3–5 minutes, ensuring the ingredients are well distributed and the proteins bind together. This step helps create a firm, cohesive texture, making it easier to shape the kebabs later. Once mixed, cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes (or up to 4 hours). This resting period allows the flavors to meld and helps firm up the mixture.
Shape the kebabs
Once the meat mixture is well-marinated, remove it from the refrigerator. For shaping, lightly oil your hands or wet them with water to prevent sticking. Take a portion of the mixture (about the size of a small lemon) and roll it between your palms into an oval-shaped patty or a cylinder about 3 inches long. If you prefer using skewers, insert a wooden or metal skewer through the center of each kebab and mold the meat around it evenly. Make sure the kebabs are firm and compact, as this will prevent them from falling apart while cooking. Arrange them on a plate and allow them to sit at room temperature for about 10 minutes before cooking—this step prevents them from becoming too cold, which can cause them to seize up in the pan.
Pan-sear the kebabs
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and swirl it around to coat the pan evenly. Once the oil is hot but not smoking, carefully place the kebabs in the pan. Be sure not to overcrowd them, as this could cause steaming rather than proper browning. Let the kebabs cook undisturbed for about 4–5 minutes on one side, allowing them to develop a deep golden-brown crust. Using tongs or a spatula, carefully flip them over and cook for another 4–5 minutes on the other side. If needed, lower the heat slightly to prevent the exterior from burning before the inside is fully cooked. For extra juiciness, cover the pan with a lid for the last 2 minutes of cooking—this helps retain moisture and ensures even doneness. If using a meat thermometer, the internal temperature should reach 160°F (71°C) for beef and 165°F (74°C) for lamb. Once cooked, transfer the kebabs to a plate lined with paper towels to absorb any excess oil.
Serve and enjoy
Arrange the kebabs on a serving platter, garnishing them with chopped fresh cilantro and mint for a burst of color and freshness. Drizzle a little fresh lemon juice on top to enhance the flavors.
Pair these Pan Seared Hidden Spice Kebab with:
🟢Warm pita bread or naan
🟢Garlic yogurt sauce (Greek yogurt mixed with minced garlic, lemon juice, and a pinch of salt)
🟢Spiced tahini sauce (tahini, lemon juice, garlic, and cumin)
🟢Cucumber and tomato salad for a refreshing contrast
🟢Pickled onions or a side of hummus for extra flavor
Tips:
Chill the Mixture for Better Binding
🟢After mixing the ingredients, refrigerate the kebab mixture for at least 30 minutes before shaping. This allows the proteins to bind together, preventing the kebabs from falling apart while cooking. If the mixture feels too soft, you can also add a tablespoon of breadcrumbs to improve texture without affecting flavor.
Avoid Overcrowding the Pan
🟢When pan-searing, leave some space between the kebabs to allow proper heat circulation. Overcrowding can cause them to steam instead of developing a crispy, golden-brown crust. Use a cast-iron or heavy-bottomed pan for even heat distribution and a perfect sear.
Enhance Flavor with a Finishing Touch
🟢For an extra burst of flavor, drizzle freshly squeezed lemon juice over the kebabs just before serving. You can also brush them with melted butter or ghee in the last minute of cooking to add richness and a glossy finish.